For the Biga, the specified ingredients are kneaded and the Klops is left covered in a sufficiently large bowl for about 18 hours at 18-22 °. It spreads, rises and becomes a little frothy.
For the pre-dough, the specified ingredients are stirred together and also left in a covered bowl for about 18 hours at 15-18 °. The pre-dough rises and becomes frothy.
Then, for the main dough, biga, pre-dough, types of flour, water and honey are mixed with the food processor and left to soak for about 30 to 40 minutes. Then the salt and oil are added and the dough is kneaded well with the machine (at least 10 to 12 minutes).
1. Retardation: The dough is now in a slightly larger oiled box in the refrigerator for about 18 hours. During this time it is pulled and folded twice (let it slide out, carefully pull it apart lengthways and beat the upper third to the middle, the lower third over it. Then pull it apart once more and fold it again towards the middle. Do not destroy the bubbles!) .
After the refrigerator time, the dough needs to acclimate. This can take up to three hours (it is best to check with the thermo until the dough temperature is at least over 20 °) and the dough will rise even further.
Pull and fold again and then divide into 16 dough pieces of equal size. Grind the buns, let them rest for a moment and roll them in a slightly elongated manner. In a couch lightly floured with rye flour (this is a linen cloth that is folded between the dough pieces), ideally on a baking sheet, let it cook for a moment. Place the leftover towel over the dough pieces and cover the baking sheet with the drip pan (upside down) so that the dough pieces do not dry out.
2. Retardation: Place the trays with the dough pieces in the refrigerator for approx. 18 hours.
Then the dough pieces have to acclimate again (still covered). This can also take about two hours. The dough pieces rise even further.
Now heat the baking stone in the oven to 240 °. Cut deeply into the dough pieces with a baker`s blade and pour in (ideally in two batches of 8 pieces). Swath well for the first 10 minutes. Bake time about 20 minutes.
The very long cold cooking time gives these rolls an incomparable taste.
The production is lengthy, but you only need a few minutes for each stage and it is less complicated than it seems at first glance.
The Italian flours given here are my favorites in this combination after a few series of tests, but can also be replaced by 550 flour and / or 1050 flour. However, this changes the result somewhat.
Lievito Madre is a type of Italian wheat sourdough. You apply it once over 5 days:
Mix 1 teaspoon wheat flour 550, 1 teaspoon wholemeal wheat flour with a pinch of sugar and a little lukewarm water to form a soft crêpe-like batter, place in a small bowl, cover with kitchen paper and put a non-tight lid on it so that air but no animals can get in. Stir once every 10 hours. Over time, the dough becomes thicker and a little slimy and has bubbles.
After 4 days add 1 teaspoon wheat flour 550, 1 teaspoon whole wheat flour and a little water. Cover again and let stand for 24 hours.
Then add 2 teaspoons of WM 550, 2 teaspoons of WVM and approx. 3 teaspoons of water. Cover and let stand for 24 hours.
Then add 4 teaspoons of WM 500, 4 teaspoons of WVM and about 6 teaspoons of water. Cover and let stand for 24 hours.
You now have about 200 g Lievito Madre. Half of it is used for baking (these are mentioned above in this recipe) and the remaining 100 g are refilled with 40 g WM 550, 40 g WVM and 40 g water, and the dough is rolled (now a little firmer) into a dough , lightly oil it with your hands and store it in the refrigerator. It can be used again after approx. 3 days.
I would like to thank LarissaL very much, who did very valuable preparatory work for this!
Ingredients
Print Recipe
Pin Recipe